The Treccia is obtained through the coagulation of fresh cow’s milk brought to a temperature of 35 degrees Celsius. At this point the rennet is added in order to form the curd.

The contents are put into draining tanks so that you can obtain pasta ready for the spinning process. The entire spinning process is handmade with a water temperature of about 80-85 degrees Celsius and shaped into the desired size by the cheesemaker’s expert hands; in this case, the shape is the classic one of the braids.

Pack of 250 g